Autumn has crossed the middle of October. It's time to collect forest gifts. As a rule, it is at this time of the year that the first fresh chestnut fruits appear on the market and in stores. Do not miss the opportunity to please yourself and your friends with one of the world's most beloved "autumn" snacks. In our article today, we will talk about how to cook chestnuts in the oven. Baked chestnuts are a real delicacy available to everyone!
Roasted chestnuts... and more!
In Europe, chestnuts have been used in cooking for a very long time. If Russians, as a rule, are only familiar with baked chestnuts, then in France, for example, they are used to cook all kinds of confectionery, and chestnut flour is used even as a coffee substitute.
Nutritionists also note the benefits of chestnuts, since it contains an order of magnitude less fat than almonds or walnuts, peanuts or hazelnuts.
The benefits of chestnut
The nutritional value traditional European chestnut, cooked on time at the rate of 100 grams is as follows:
In addition, chestnuts contain vitamins A, D, B12, C, B6, as well as calcium, iron and magnesium.
Roasted chestnuts will warm you up on an autumn evening and become great addition with a cup of hot tea or coffee.
Before roasting the chestnuts...
How to cook chestnuts in the oven? Before answering this question, you should understand the main rule - in no case should you send uncut chestnuts to the oven, otherwise you risk a series of explosions (yes, uncut chestnuts in the oven can explode).
Magazine holiday recipes the site is of the opinion that the procedure for preparing chestnuts should not be turned into a complex algorithm of meaningless actions like soaking in a solution with spices or using sunflower oil, which will only increase the calorie content of the dish, and hardly affect the taste ...
How to bake chestnuts in the oven
We bring to your attention the Mediterranean way of roasting chestnuts. Four to five servings of chestnuts will be obtained from one kilogram of fruit.
- Wash the chestnuts under running water.
- Make a cut on the round side of each chestnut. For this purpose, use a regular or small serrated knife so as not to accidentally cut yourself. By the way, there are special knives that are designed specifically for cooking chestnuts. But there is absolutely no need for such a purchase.
- The incision can be made in the shape of a cross - this will further simplify their cleaning after cooking.
- Arrange the chestnuts flat side down (cut side up) on a baking sheet. Now you need to sprinkle the chestnuts with clean water. Also, do not buy special accessories, but you can not neglect this procedure.
- The oven should be heated to 220 degrees. Place a baking sheet with chestnuts as close as possible to the heat source (if your oven design allows it).
- Chestnuts are baked for 20 minutes.
But you can also use a regular frying pan to cook roasted chestnuts. See how it's done.
How to make roasted chestnuts even tastier?
Now you know how baked chestnuts are cooked in the oven. In principle, the above recommendations will suffice. However, there is one more piece of advice. After 10 minutes in the oven, remove the baking sheet and flip each chestnut flat side up. This will allow the fruits to bake even better.
Baked chestnuts are relevant on the table in the autumn. Total preparation and cooking time four servings(one kilogram of fruits) - no more than 30-40 minutes. But the pleasure of a hot treat will pay off with interest.
Roasted chestnuts- a symbol of the Christmas table in some European countries. The dish is prepared in a brazier, in a frying pan or in an oven. In this article you will find a recipe for making roasted chestnuts at home.
Cooking features
On the street, chestnuts are roasted on special braziers and sold as a certain type of delicacy. If you have raw southern chestnuts, then at home you can cook this unusual dish for us.
It is important not to overcook the chestnuts in the pan, as they can become tough and tasteless. As soon as the brown shell begins to give in and out easily, the chestnuts are ready.
Roast chestnuts in portions at a time, for the future it is not worth doing, as roasted chestnuts become dry during storage.
Roasted chestnuts in a pan
Roasted chestnuts in a frying pan You will need:
- Southern noble chestnuts - 500g.
Cooking:
- Chestnuts have a prickly shell that needs to be removed.
- Cut the brown shell crosswise in two places. This is done so that the chestnuts do not explode during the frying process.
- Place the chestnuts in the heated skillet and cover with a damp cotton towel to prevent the chestnuts from drying out while roasting.
- Fry for 20-30 minutes with the lid closed. Open the lid periodically, stir the chestnuts, and moisten the paper towel if it is dry.
- When the shell is easily removed when pressed, it means that the chestnuts are ready. Remove them from the pan, let cool slightly and remove the shells. But do not delay cleaning, as over time this can be problematic. Try to do this within the first 10 minutes after cooking.
Roasted chestnuts in the oven
Roasted chestnuts in the oven You will need:
- Southern noble chestnuts - 1 kg.
Cooking:
- Remove the prickly shell from the chestnuts. Wash. On the round side of each chestnut, make a cross-shaped cut: this is done so that the chestnuts do not explode when roasted, and also to make them easier to peel later.
- Preheat the oven to 220 degrees. Arrange the chestnuts cut side up on a baking sheet. Spray the chestnuts with clean water from a spray bottle so that the chestnuts do not dry out during the roasting process. Place the baking sheet as close as possible to the oven heating element.
- Roast for 10 minutes. Flip each chestnut and continue roasting for another 10 minutes. Ready chestnuts will be easily peeled from their “shell”.
Caramelized Roasted Chestnuts
Peeled chestnuts - You will need:
- Southern edible chestnuts - 0.6 kg;
- Butter - 0.15 kg;
- Sugar - to taste.
Cooking:
- Peel chestnuts, wash and make cross cuts on the round side of each chestnut.
- Place oil on a heavy skillet and heat up. Put the chestnuts in and sprinkle them with sugar to taste. Fry over low heat, stirring constantly until tender, the chestnuts should caramelize. The dish is served with fresh pear and fried sausages.
Roasted chestnuts in the microwave
Roasted chestnuts in the microwave You will need:
- Southern edible chestnuts - 300 g;
- Corn oil - 50 g.
Cooking:
- Pour the chestnuts with clean water and leave for 15 minutes.
- Dry the chestnuts with a towel.
- Make slits with a knife on the round side of each chestnut.
- Lay on a microwave tray. Cover the top of the chestnuts with a damp cotton towel to keep the chestnuts from drying out while cooking. On the highest power of the microwave, chestnuts will be roasted for 5 minutes. Stop the process every minute and a half and stir the chestnuts.
- Drizzle the chestnuts with oil and cook for another 10 minutes. Place cooked chestnuts on paper towels to absorb excess oil. Remove brown skin.
Roasted chestnuts are peeled and consumed as independent dish. But you can cook from roasted chestnuts unusual dessert: pour them hot chocolate sauce. Serve in creamers.
Roasted chestnuts can be the basis of mashed soup, you can bake meat and pumpkin with them.
Useful material
The type of chestnut that grows on our territory, horse chestnut, is unsuitable for food. They roast southern noble chestnuts that grow in Europe, America and the Caucasus. These chestnuts differ in appearance. There is one seed in the horse chestnut, and two or three chestnuts in the southern fruit. They are considered nuts and can be eaten raw or fried.
Roasted chestnuts contain an incredible amount of nutrients:
- Vitamins A, C, K, PP, group B, lutein;
- Trace elements zinc, copper and iron;
- Macroelements potassium, magnesium, calcium, phosphorus;
- fatty unsaturated and saturated acids, Omega-3 and Omega-9;
- Essential amino acids.
The use of roasted chestnuts has a positive effect on the state of blood vessels, muscles and bones, the nervous system, the functioning of the gastrointestinal tract, normalizes cholesterol levels in the blood and improves immunity.
However, despite their rich composition, chestnuts are not as high in calories as other nuts and are quite suitable for dietary nutrition.
Calorie content and composition of roasted chestnuts. To whom this dish will benefit, and to whom it can harm. How to eat and cook it properly.
The content of the article:
Roasted chestnut is cooked in a special brazier, oven or on regular frying pan the fruit of the tree of the same name from the Beech family. Culture came to us from the south of the Balkan Peninsula. Today it grows mainly in the Mediterranean, East Asia and on the Atlantic coast of the United States. There are many varieties of chestnut, but not all fruits are edible. The most famous edible varieties are the European sowing, the softest Chinese and the Japanese or town. They are not grown in Russia. They need a long warm summer and not a harsh winter, they grow in the countries of southern Europe, Asia and America. Chestnuts are considered nuts, and by the way, they are eaten not only fried, but also raw. However, within the framework of this article, we will talk about the calorie content, composition, benefits, harms and use of heat-treated fruits in cooking.
Composition and calorie content of roasted chestnuts
Despite the fact that, as we mentioned above, chestnut is a nut, its calorie content is not high. This fruit is considered to be the only low-calorie nut.
Calorie content of roasted chestnut - 245 kcal per 100 g of product, of which:
- Proteins - 3.17 g;
- Fats - 2.2 g;
- Carbohydrates - 52.96 g;
- Dietary fiber - 5.1 g;
- Water - 40.48 g;
- Ash - 1.2 g.
- Potassium - 592 mg;
- Calcium - 29 mg;
- Magnesium - 33 mg;
- Sodium - 2 mg;
- Phosphorus - 107 mg.
- Iron - 0.91 mg;
- Manganese - 1.18 mg;
- Copper - 507 mcg;
- Selenium - 1.3 mcg;
- Zinc - 0.57 mg.
- Vitamin A, RE - 1 mcg;
- Beta carotene - 0.014 mg;
- Lutein + Zeaxanthin - 13 mcg;
- Vitamin B1 - 0.243 mg;
- Vitamin B2 - 0.175 mg;
- Vitamin B4 - 1.5 mg;
- Vitamin B5 - 0.554 mg;
- Vitamin B6 - 0.497 mg;
- Vitamin B9 - 70 mcg;
- Vitamin C - 26 mg;
- Vitamin E - 0.5 mg;
- Vitamin K - 7.8 mcg;
- Vitamin PP, NE - 1.342 mg.
- Arginine - 0.227 g;
- Valine - 0.178 g;
- Histidine - 0.088 g;
- Isoleucine - 0.125 g;
- Leucine - 0.188 g;
- Lysine - 0.188 g;
- Methionine - 0.075 g;
- Threonine - 0.113 g;
- Tryptophan - 0.035 g;
- Phenylalanine - 0.134 g.
- Omega-3 - 0.093 g;
- Omega-6 - 0.776 g;
- Saturated - 0.414 g;
- Monounsaturated - 0.759 g;
- Polyunsaturated - 0.869 g.
Useful properties of roasted chestnuts
So, as you can see, roasted chestnut has a rich composition of components useful for our body. At the same time, it is not as high in calories as other nuts, and therefore it can be safely introduced into the diet, so without danger to the figure, you will receive most of the elements necessary for the healthy functioning of the body.
In addition, the product is recommended for vegetarians, it contains a lot of vegetable protein, which can be an excellent alternative to an animal. However, the nutritional value of the product is not the only benefit that it brings to the body.
Let's look at the benefits of roasted chestnuts in detail:
- Beneficial effect on blood vessels. At regular use the product there is a significant improvement in the condition of blood vessels, it strengthens even small capillaries and protects against various vascular diseases. Fruits are especially good at preventing the development of varicose veins.
- Normalization of blood cholesterol levels. The product cleanses the blood of excess cholesterol, as well as other toxins, thereby making an additional contribution to improving the condition of blood vessels and preventing thrombosis, which can cause acute heart failure.
- Condition improvement nervous system . Chestnut contains quite a few B vitamins, which are responsible for the normal functioning of the nervous system. Including the product contains vitamin B9 or folic acid - a vitamin prescribed to all pregnant women for a long time, as it helps the normal development of the nervous system in a child.
- Beneficial effect on bones and muscles. Phosphorus and calcium, which are part of the fruit, have a healing effect on bone tissue and muscle corset, strengthening them and promoting recovery. So for athletes who train hard, roasted chestnut is a great food.
- Increasing the body's immune forces. With regular use of fruits, the vitamin-mineral balance is restored, which helps to strengthen the immune system, increase the body's defenses.
- Normalization of the gastrointestinal tract. The fruits contain water and alimentary fiber, which contribute to the normalization of the digestive process. In addition, chestnuts have a slight astringent effect, which helps to get rid of intestinal disorders such as diarrhea, colitis, etc.
- Stamina Boost. Another reason why roasted chestnuts can become a favorite snack of athletes is to increase the endurance of the body. The substances that make up the fruits relieve ailments caused by fatigue, give strength due to their high energy value.
Note! Only edible varieties of chestnuts can be eaten, as inedible ones contain tannins at a concentration dangerous to humans. But for the treatment of certain diseases, inedible ones are often even more effective.
Contraindications and harm of roasted chestnuts
However, even edible fruits have contraindications. There is a very thin line between the benefits and harms of roasted chestnuts. It is very important to understand that you should not abuse this product.
Unfortunately, often girls who are on a diet and learn that chestnut is a low-calorie nut begin to eat it in considerable quantities. However, a low-calorie nut is not equal low-calorie product. Still it the energy value is almost 250 kilocalories, and therefore it should be consumed in healthy amounts.
For the rest, for healthy person There are no contraindications for the use of fruits. But if you have certain health problems, it is advisable to consult a doctor before introducing the product into the diet.
Special care should be taken when eating it by people suffering from severe diseases of the digestive and cardiovascular systems, as well as blood. The product is completely prohibited for diabetics and for diseases that may be accompanied by bleeding.
Allergy sufferers, pregnant women, lactating women and children need to carefully monitor the reaction of the body when chestnut is introduced into the diet. With individual intolerance to the components of the product, one or another unpleasant symptomatology may be observed.
Let's repeat again! Inedible chestnuts should not be eaten by everyone!
How to cook roasted chestnuts
In our country, they are not sold on every corner, but if you travel around Europe, you have probably seen street vendors with this delicacy. Of course they don't sell it. all year round, and during the ripening season, which varies depending on the region, for example, in Turkey they can be tasted as early as July, but in the Caucasus, the fruits ripen only by the end of October.
On the streets they are cooked on special braziers. However, if you have raw fruits in your hands, and you need to cook roasted chestnuts at home on your own, an ordinary frying pan will do just fine.
The recipe is quite simple, but let's break it down step by step:
- Slash the dark brown casing in a criss-cross pattern on each side - if this is not done, they will start to "explode" during the heat treatment.
- Put the chestnuts in the pan so that they do not turn out dry, cover them with a damp cotton cloth or napkin from above.
- Close the pan with a lid and cook for 20-30 minutes, stirring occasionally and not forgetting to moisten the napkin with water if it is dry.
- A sign of readiness is a bursting shell.
Everyone describes the taste of roasted chestnuts in very different ways, someone says that it is not pronounced and is somewhat reminiscent of boiled potatoes, while someone catches distinct sweet and nutty notes.
Well, when you taste chestnuts, you can already pick up additives to your taste, which can be very different, starting with salt and vegetable oil and ending with chocolate icing. In Europe, they just love nuts in sweet sauces!
Roasted chestnut recipes
These fruits can also act as an ingredient in a particular dish. Soups are prepared with them, meat and poultry are baked, they are used as a side dish as a whole or pureed. Desserts are also prepared with chestnuts. In general, this is a very versatile product, and you can experiment with it in different ways, but it is probably better to start with proven dishes.
Let's take a look at a few options for using roasted chestnuts in recipes:
- Chestnut soup. Boil in a saucepan any meat broth(500 ml), add chopped celery (1 stalk) to it. Simmer for 10-15 minutes. Add roasted chestnuts, bring the soup to a boil, then remove from heat, cool slightly and puree it with a blender. Heat the butter (1 tablespoon) in a frying pan and fry the flour (1 tablespoon) in it, add it to the soup. Bring it to a boil, add salt and pepper to taste. Finally, heat the cream (100 ml) and pour into the soup, bring to a boil again and remove from heat. Serve soup with croutons.
- Pork with figs. Cut pork (500 grams) into portions. Put in a marinade of dry white wine (250 ml), minced garlic (2 cloves), salt and pepper (to taste). The meat should be allowed to soak in the marinade overnight, if there is no time, at least an hour. Fry finely chopped onion (1 piece) in vegetable oil, add meat to it along with marinade and any meat broth (250 ml). Close the lid and simmer for an hour. Add chestnuts (2 handfuls), chopped figs (4 pieces) and orange peel(from half an orange), simmer for another 5 minutes.
- Pumpkin with chestnuts. Pumpkin (700 grams), peel and remove the seeds, cut into cubes of about 2x2 centimeters. Finely chop the garlic (3 cloves) and coarsely chop the bacon strips (10-12 pieces). In a deep frying pan, heat the butter (50 grams), fry the bacon, add the pumpkin to it and simmer for 10 minutes. Add garlic, chestnuts (20-30 pieces), thyme (a couple of branches) and water (2 tablespoons), simmer for another 5 minutes.
- . Chestnuts (80 grams) mash with a fork or puree in a blender (you can add a little water if the blender does not take dry ones), add cocoa (1 tablespoon), sugar (3 tablespoons), vodka (2 tablespoons) and beat until creamy . Beat separately heavy cream(150 ml), put them in the refrigerator. Also beat the whites (2 pieces) separately in a thick foam. Add the cold cream to the chestnuts first, then the egg whites. Mix thoroughly, transfer the dessert to bowls and refrigerate for 2 hours. Garnish with berries and fruit when serving.
- Seven chestnuts. Heat butter (150 grams) in a frying pan, put chestnuts (600 grams) and sprinkle with sugar to taste. Cook, stirring constantly, the fruits should caramelize. It's traditional french way cooking chestnuts, in this form they are served with fresh pear slices and ... fried sausages.
In Geneva, for 200 years, there has been a tradition to celebrate the onset of spring at the moment when the chestnut tree blooms near the cantonal government building. Most often this event happens in March, but in 2002 the tree blossomed on December 29th. But this is not the most paradoxical case. Things were most interesting in 2006: the chestnut blossomed twice - the first time in March, and then again in October.
While it is the only low-calorie nut in the world, it is also the only nut that contains vitamin C.
To many, chestnuts resemble the taste of potatoes, because the fruit contains a lot of starch. For the same reason, flour is made from it, from which various pastries can be prepared. In the 4th century BC, the Romans grew edible chestnuts only to bake bread from them.
The largest chestnut has an age of about 3000 years, and the circumference of its trunk is almost 60 cm. This tree is listed in the Guinness Book of Records.
By nutritional properties the nut is very similar to rice, and therefore it was previously called "rice growing on trees."
About 40% of the fruits of edible varieties are eaten in China, in this country chestnuts are traditionally baked in hot sand.
On the island of Corsica, at Easter, chestnuts are lit in churches instead of Easter cakes and eggs.
Chestnuts explode if you cook them without making a cut in the shell, because there is moisture between the kernel and the shell, for the same reason corn explodes, turning into popcorn.
Glazed chestnuts - classic christmas dish in France.
Watch the video about roasted chestnuts:
This amazing product, the world's lowest calorie nut. It is very useful and opens up wide possibilities in cooking. Unfortunately, it is quite difficult to buy it in our country. However, if you succeed, be sure to try roasting the chestnuts and eating them on their own or adding them to a dish. But first, be sure to check if this product is contraindicated for you. And, of course, in no case do not experiment with inedible chestnuts that grow in our country.
It is curious that in Turkey glazed chestnuts are considered their own national invention and are called Kestane Sekeri. Oriental delicacy is no different from its European counterpart: neither in taste, nor in the way of preparation, nor in the price - quite high, because we are talking about a delicacy product. Roasted fruits of Castanea sativa are also not uncommon in Turkish cities.
In Russia, edible chestnuts are not widely used, since heat-loving trees that bring these delicious nuts, grow only in the south of the country - in the Krasnodar Territory. So if you want to try useful fruit, it is better to go in late autumn, or for winter holidays to Italy, France, Spain, Portugal, Turkey, or, for example, China and Thailand.
How chestnuts are eaten in different countries
Wherever we go, street food vendors will cook fragrant nuts in about the same way. On small carts, braziers are installed - stoves on wood, and sometimes on crystalline salt, which burns longer and is consumed less. This method is very common in Spain.
Chestnuts are thrown into large pans with holes and, stirring occasionally with a spatula, are cooked until the shell begins to crack with a characteristic sound. They sell treats in 10-15 pieces (it is difficult to eat more at a time) in kraft paper bags. In many Western cities, one more empty package is necessarily added - for the peeled shells.
Europeans do not flavor chestnuts with anything, believing that the taste of the product is good in pure form without additives such as salt or sugar. According to tradition, fried fruits are washed down with mulled wine or just good young red wine. If you do not want alcohol, you can replace it with natural grape juice. 
And in China or Thailand, chestnuts are thrown into the wok along with small pebbles and constantly shaken so that the fruits are evenly baked. Unlike European counterparts, Asian traders water nuts sugar syrup for extra shine and sweetness.
Note
Let's upset the gourmets - the most delicious chestnuts called marron by hawkers they won't taste. Prices for nuts that once served as food for the poor are growing year by year, so only expensive restaurants can afford elite varieties. On the streets, we will be offered simpler options, and we need to be prepared for this.
And immediately advice
It is best to buy chestnuts not on the main streets, which are actively visited by tourists, but in remote areas or small towns, where they are mainly prepared for the local population. Visiting guests come and go, but if the product is not liked by regular customers living in the trading area, the seller will be left without revenue.
Chestnuts are recognized as one of the most valuable products autumn-winter period. With regular use, they are quite capable of replacing vitamin complexes, which are often prescribed to us at this time of the year. Saturating the body with carbohydrates and proteins, unique nuts energize us, improve work of cardio-vascular system, normalize the composition of the blood, and also help fight the blues caused by lack of sun and cold weather.
If we do not plan to travel during the chestnut season to where they are a familiar food, it is worth going to the market or supermarket and cook the delicacy ourselves. Fry or bake fruits on the shoulder, even for novice housewives. Of course, if they know what to do with chestnuts and can figure out some of the intricacies of the process. 
O culinary secrets- well-known and not so, further in the article.
Cooking methods
Fundamental rules:
- Raw nuts are hard to digest and hard to peel. Therefore, they are recommended cooking. The most delicious fried and baked fruits - they can be eaten as a separate dish or served as a side dish, but boiled ones are best used for making soups and mashed potatoes.
- First, nuts brought from the store are sorted, removing spoiled specimens. The easiest way is to send your purchase to a large bowl of water, and then throw away everything that floats to the surface as unusable.
- Immediately before the heat treatment, the chestnuts are washed and dried with a paper towel. The shell is cut or pierced, otherwise, when heated, it will break the resulting steam. Some culinary specialists recommend that after that soak the nuts for 2-3 hours in water, which will make their taste more tender and richer.
- You need to peel the fruits warm as soon as they stop burning your hands.
- Hot, freshly cooked chestnuts are much more aromatic and tastier than cold ones. For this reason, it is undesirable to cook "in reserve". You need to take a portion that you can eat right away.
- It is very important to “do not overexpose” the fruits in a pan or in the oven so that they do not lose moisture.
Cut the shell correctly
If we do not violate the integrity of the shell before cooking, we are unlikely to be able to eat chestnuts. The steam formed during heating will turn the fruit into small crumbs, which will scatter in different directions no worse than an artillery shell. And we will not only be left without a delicacy, but we can also suffer if we fry on an open fire and do not use a lid.
There are several ways to avoid this kind of trouble:
- pierce the nuts deeply with a fork (about 1/3 deep)
- make a cross cut with a knife
- remove the sharp "nose" of the fruit, while capturing some pulp
The last option is the easiest and fastest, it will save our fingers if the rounded chestnut slips out from under the knife. In addition, the cross-shaped incision opens during frying and the nut dries out more. And with a fork it is not always possible to completely pierce a hard shell and the risk of explosions increases during the cooking process.
In addition to the hard upper shell, the fruits must also be freed from the thin elastic peel underneath. Only in this form are they suitable for use.
How to fry in a pan: culinary subtleties
If we cook on the stove, it will take us no more than a quarter of an hour for the delicate product to reach its condition and not dry out.
The classic roasting algorithm found on the Internet and tested by me for training purposes:
- We put the prepared fruits in a thick-walled deep frying pan, preheated. It is better that the nuts fit in one layer, but you can do two. Important: in no case should you take a pan with a Teflon coating, otherwise it will be hopelessly damaged. Ideally, the cookware should be cast iron.
- Fry over low heat (so that the chestnuts do not crack), stirring constantly for 12-15 minutes. As it cooks, the fruit shell will acquire a light shade, and some places will char to black - this is a normal phenomenon that should not be feared.
- The readiness of the product is indicated by a characteristic crackle, a very appetizing potato-nut smell spreading throughout the house and the appearance of small cracks on the shell.
Option number 2, with oil:
- Pour into the pan vegetable oil, warm it up, and then spread the prepared nuts in one layer. We cover them with moistened paper towels to protect them from drying out, and simmer under a lid over low heat for 20 minutes. In some recipes, it is suggested to do without oil, using a dry frying pan.
- From time to time, the fruits need to be shaken without opening the lid. We moisten the wipes as they dry.
- On ready-made nuts, the shell is deeply cracked and easily removed.
- If the fruits still seem harsh, you can peel them and additionally boil them in milk. The liquid should cover the main ingredient by about 2 cm. Honey (2 tablespoons) and cinnamon (1 stick) are used as natural flavors.
Wash and dry the sorted chestnuts. We cut off the "spouts" or make cross-shaped incisions.
I liked the method with cutting off the spouts more. Less hassle, faster, and the result is the same.
Place in a thick skillet. Our alternative to wet wipes is a thin, about 2mm layer of water on the bottom of your cooking utensils. It will create a moist environment that will keep the nuts from drying out. 
Covering the future cooking masterpiece cover and put on a small fire. 
The chestnuts are first steamed and only then roasted. At the end, the lid can be removed, and the fruits must be stirred so as not to burn. 
We clean the finished nuts from the shell - it is removed very easily and immediately proceed to the feast. 
Chestnuts are very tender and pleasant in taste. I recommend to try! 
On the grill
In imitation of street vendors, exotic nuts can also be baked on the grill.
- Place the washed and sorted chestnuts in warm water for 10-15 minutes.
- Cross-cut the shell on the convex side of the fruit.
- If there is no special frying pan with holes for roasting chestnuts, you can limit yourself to ordinary cast-iron dishes with thick walls, placing it on a wire rack. In any case, the fruits should be laid out cut down and placed in a brazier on a high layer of coals.
- After frying the product for 6 - 7 minutes, with occasional shaking, turn it over to the other side and bring it to readiness.
- When the fruits have cooled slightly, they are peeled and served at the table.
How to bake
Baked fruits are the most delicious and healthy. They are added to salads and main courses, make a complex side dish for meat or pour over with sweet sauce and serve as a dessert. Roasting chestnuts is a little easier than frying in a pan, especially if the oven is equipped with a grill. But you can do without this function.
There are recipes where chestnuts, before being cooked in the oven, are kept in a solution with spices or heavily sweetened water.
We offer the option of mediterranean cuisine, whose dishes are not only appetizing, but also healthy.
- Pre-sorted and washed chestnuts should be cut along the round side, preferably crosswise, so that they are easier to peel later. The depth of the notch must be at least 5 mm.
- Lay the fruits on a baking sheet, cut side up. Spray lightly with water.
- We heat the oven to 200ºС and send our chestnuts into it. After a quarter of an hour, the fruits must be turned over and wait another 5 minutes, and if they do not seem soft enough, then more.
- Strongly opened cuts indicate the readiness of the nuts.
Roasted chestnuts are best served with semi-sweet red wine.
Microwave to the rescue
When this miracle device is at hand, cooking chestnuts takes about 10 minutes, reducing our labor costs to a minimum. 
We wash the nuts, select the spoiled specimens. We make deep cross-shaped notches on the convex side or cut off the spouts. 
We spread the fruits in a special dish for the microwave. We add our workpiece if it will not be used as a dessert. 
Pour a little water at the bottom of the dish, literally 2 mm. 
Cover with a lid and send to cook at full power for 6-8 minutes. 
That's how beautiful our chestnuts look in the microwave now! Neither give nor take the flowers that open in the morning sun! 
Let's taste this splendor. If the pulp of the nuts is not soft enough, keep them in the microwave oven for another 2-3 minutes. 
We clean the fully prepared fruits and call the family to the table. Let everyone enjoy this exquisite delicacy.
Dietary product: how to cook in a peel
For diet menu boiled fruits are ideal. They contain the least calories.
Cooking chestnuts is very simple: after cutting the shell, they are thrown into boiling water, salted to taste, spices are added: Bay leaf, peppercorns, etc. Cooking time ranges from 30 to 40 minutes, depending on the size of the fruit.
Ready nuts are better to get from hot water one at a time so that they do not have time to cool and the shell is easier to remove.
How to clean
If we want to freeze southern nuts for future use or try them raw, we need to get rid of the tough skin. You can do this in the following way:
- We make, as usual, an incision on one side of the fruit.
- We throw them into boiling water for 3-5 minutes.
- We take out and send to the freezer for 4 - 6 hours.
- After that, blanch again and immediately substitute under a stream of cold water.
After this contrast shower, the kernels will literally "jump" out of the shell. 
Roasted or baked chestnuts are one of the easiest dishes to prepare, but, unfortunately, quickly become boring.
Multiple Recipes
What other delicacies from this product can you treat yourself and your loved ones? 
Cream soup according to an old recipe
Nothing warms up in cold weather like a thick and rich first course. It is this soup - nutritious, delicate in texture and incredibly fragrant, that we want to offer.
We will need:
- 400 g raw chestnuts
- 700 ml poultry broth
- 1 st. l. melted butter
- 1 tsp flour
- 100 ml cream, 10% fat
- salt and spices to taste
How to cook
- Peeled as described above, place the chestnuts in a saucepan. There we also add dressing from butter, pounded with flour.
- Pour in the pre-prepared broth (from chicken or turkey to choose from), add salt if necessary, put spices and cook the chestnuts until soft.
- Then we puree the fruits in a blender, adding a little liquid so that the mass does not turn out to be dryish.
- Put puree on water bath, reduce the fire to a minimum. Stirring constantly, combine the chestnut mass with the remaining broth.
- Bringing the mixture to uniform consistency, we introduce cream into it and lightly beat everything together, without removing it from the water bath.
- The soup is immediately served to the table, garnished with greens.
Vegetarian roast
Such a dish will decorate any table, worthy of competing with the usual potato-meat duet. Light and satisfying, it is equally suitable for those who follow the figure, and those who prefer plant foods, and just connoisseurs of everything new, refined and original.
Ingredients:
- 300 g raw peeled chestnuts (can be replaced with canned or boiled ones)
- 500 g champignons
- 50 g hazelnuts
- ½ large onion
- 2 - 3 garlic cloves
- 50 ml cognac
- favorite hot spices
Cooking
- Fry sliced mushrooms. Add cognac and simmer until all liquid has evaporated.
- Grind onion and garlic, fry them together, add spices.
- Finely chop the chestnuts and nuts.
- We mix all the ingredients, put them on a baking sheet and, adding a little water, send them to the oven preheated to 180ºС. Bake for approximately 40 minutes.
Sweet snack with coffee sauce
We have already tasted the first and second of the wonderful southern fruits, it's time for dessert. We offer a very simple quick recipe. Cooked nuts can be served as an independent dish or as a spectacular addition to ice cream.
We will need:
- 500 g boiled chestnuts
- 100 ml strong, freshly brewed coffee
- 2 egg yolks
- ½ cup 35% cream
- 3 tbsp. l. cognac and powdered sugar
Cooking method
- We already know how and how much to cook chestnuts, so there are hardly any difficulties with their preparation.
- For the sauce, we need to beat the yolks well with cognac, cream and coffee.
- We put the resulting lush, airy mass in a water bath, add powdered sugar and cook, stirring frequently, until it thickens.
- Drizzle our nuts with sauce and serve.
Chestnuts are worth trying even for skeptics who are suspicious of unfamiliar, little-used products in our kitchen. These fruits give a lot of room for creativity and culinary experiments. Bon appetit everyone!
Each of us loves tasty and satisfying food. Often the question arises before the housewives: what to cook in order to please loved ones and not spend a lot of effort and time on it? If you really want to surprise your loved ones, try roasted chestnuts!
Many, for sure, do not even know that chestnuts are edible, but this is true. And if they are also cooked correctly, then the dish will turn out to be unusual, tasty and original. Chestnuts have been a favorite delicacy since ancient times. The most ancient Romans and Greeks loved to eat them for dessert and as a snack with wines. Chestnuts are widely used in European cuisine. They are on the menu of many restaurants in France, Italy and other places, knowledgeable in food. For example, in Paris, chestnuts are cooked right on the street on special large frying pans and immediately treat them to passers-by. Moreover, in France they are baked on fires, in pans with special holes, soups are cooked from them, served with seafood, and even bread and sweets are made from chestnut flour.
How to Roast Chestnuts?
Chestnuts taste like a cross between a nut and a potato. If you eat them raw, they will be crispy, but if you boil them, they will become soft. Chestnut is used as the basis of the dish. They can be bought in ordinary stores by weight, frozen and in jars in the form of ready-made puree. But it is even easier to find chestnuts right on the street, because they actively grow on trees in autumn. But be careful! If you decide to pick chestnuts yourself, you need to know which fruits you can take, and which ones are better to refuse. In appearance, they are all the same and covered with a brown shell. But not everything can be eaten! edible chestnuts slightly elongated and bulb-like. The trees on which they grow have carved, serrated leaves that are attached to the branches with the help of a handle. If the leaves resemble maple leaves, it is better not to pick chestnuts from them, because. can be easily poisoned. When you split such a fruit, you will see that their nuts are round and slightly embossed.
Chestnuts are extremely beneficial for health, like all other nuts, they contain natural vegetable proteins and carbohydrates that are easily absorbed by the body. They contain such important substances as ascorbic and folic acids, potassium, copper, iron and zinc.
How to roast chestnuts in a pan?
First, they must be cut. You can do this with scissors or a regular knife. Cut on the side to lightly touch the nut itself. This is done so that when frying, steam comes out of the chestnuts freely.
If the chestnuts are not young and the flesh in them is wrinkled, you can add a little water to them or cover them with a damp towel. This will allow them to steam well.
So, now that we've learned how to pick and process chestnuts, it's time to learn how to cook them!
Chestnuts need to be peeled and the bitter veins removed. Then they should be rubbed with a brush and washed. plain water. After that, as we have already said, you need to make cuts in the chestnuts or just pierce them deeply with a fork.
Take any large skillet with thick walls, special barbecue dishes are best. Next, heat it well and lay out the chestnuts. No oil needs to be added! Do not forget that chestnuts must be covered with a lid and roasted over moderate heat. If they start to crackle and burst, just shake the pan. Do not rush to immediately cool the dish. They are good hot!
Thoroughly it is worth approaching the choice of dishes. There are special frying pans for roasting chestnuts. Their distinguishing feature is small holes at the bottom.
Important frying rules:
- Don't roast the chestnuts too long. If you overheat the fruits, you will not be able to gnaw them!
- Eat nuts hot, otherwise they will lose their taste and nutrients.
- Remove not only the shell, but also the partitions.
- Raw chestnuts are best stored in dark, cool rooms. For example, in closets.
How to roast chestnuts in the oven?
Another interesting way cooking chestnuts is baking in the oven. To begin with, they also need to be washed and cut.
Next, put the fruits on a baking sheet and put in the oven, heated to 220 degrees. Wait until your chestnuts begin to crack and open. This means that the dish is ready and you can safely try it. You can add salt or sugar to give it a piquant taste.
And here's another one interesting recipe cooking chestnuts in the oven.
Compound:
- Chestnuts - 500 gr.
- Eggs - 2 pcs.
- Cheese - 200 gr.
- Breadcrumbs, nutmeg, salt and pepper to taste
Cooking:
- Grate nuts, cheese on a plate, add breadcrumbs and pepper.
- In a separate bowl, break the eggs and put the chestnuts there.
- Next, combine the resulting mixture with cheese, and put everything in a greased baking dish. Bake until done.
